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SPIKED WITH MUSHROOMS AND GOAT CHEESE IN PUFF PASTRY WITH COD

Gone are the holidays, we must return to the routine, not without some sadness that ends the moment that you have time to do things that like and are left abandoned for others that require immediate attention.

Today I prepared a skewer with simple and rich I want to participate in the competition for snacks and tapas with Irene opens a new stage in his blog.

NEED: (for four skewers).

- Eight mushrooms, roughly the same size.
- Two slices of ham.
- Four medallions of goat cheese.
- tomato marmalade.
- Four slices of baguette, ciabatta ...
- An egg.
- bread crumbs.
- Oil.


WHAT WE DO:

wash and dry the mushrooms. The couple were married by their size.
Once married we fill it with half the ham slice and close. The lighter parts of the mushrooms are the ones to be together forming the sandwich. Once you have prepared breaded mushrooms and passing them through the breadcrumbs, egg and bread again and fry in hot oil. We left on a paper towel and reserve. Once
empanadas all mushrooms, toast the bread in the oven, a frying pan or a toaster, as we like.
We put a mushroom on each piece of bread and crowned with a medallion of goat cheese with a touch of tomato jam.
When we serve the skewers in the microwave until it begins to melt cheese and serve.
I hope you enjoy as much as me.

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But the tax collector, standing some distance, would not even raise his eyes to heaven, but beat his breast, saying: "God, have mercy me a sinner. "
I tell you this man went down to his house justified but it does not, because everyone who exalts himself will be humbled, but he who humbles himself will be exalted.
Luke 18:13-14.

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The horse is ready for the day of battle;
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therefore
continually offer by him,
sacrifice of praise to God,
ie
the fruit of lips that confess his name. Hebrews 13:15

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You have changed my mourning into dancing: thou hast loosed my sackcloth and girded me with joy that my soul
sing you praises and not be silent. Oh Lord, my God, I will praise you forever.
Psalm 30:11-12.

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Come, let us worship and bow down
kneel before the LORD our Maker. Psa 95:6

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PEPPER SAUCE JAPANESE SOLDIERS

First, I want to say thanks for the comments cariñosísimo what you have left to Rodrigo in his soldiers, he was really excited to be seeing as valued that job so enjoyable and fun he had done.

To all those who you are going these days May you a happy and restful vacation but the weather is not, which you stay, rest that never hurts.

cod in pastry

This is a recipe Portuguese cod guise Who better than the Portuguese? ...

preparation is simple and rich as they come. The only thing we have in mind is to prepare the white sauce in advance and let it cool so it does not undo the pastry when we fill it. Moreover, simplicity, ease and simplicity, that to prepare a great dish is not necessary to spend all day in the kitchen.

The recipe is taken from the cookbooks published by the newspaper El Mundo, I've noted more times, in this case dedicated to Portugal.

WANTED:

- A sheet of puff pastry.

- 500 gr. desalted cod.

- 1 large onion.

- Milk (for baking the cod and the bechamel)

- Olive oil.

- Flour.

- Butter.

- One egg yolk.

- white pepper.

- Salt

For the sauce:

- Media onion.

- Two red peppers.

- 100 ml of cream.

- Salt

WE DO:

We

cod a boil in a pint of milk. The slip and we remove skin and bones. Reserve.

Chop the onion and a little oil in a skillet Pocha. When add half the cod and we do until the onion is just right and cod gold.

Apart prepare a bechamel with a pint of milk, butter, flour and white pepper.

When we incorporate it for cod and stir well to mix. Correct salt and let cool.

Preheat oven following the instructions of the sheet and cool when we prepare the pastry cream sauce.

flexed pastry plate and put the bechamel in the middle. With much carefully rolled up the plate and sealed pastry with beaten egg. All the pastry brushed with egg and enter it in the oven following the instructions or until pastry is golden see.

Meanwhile prepare the sauce pan sauté onions and peppers. Leaving tune and put it in the bowl of a blender with cream, salt it and grind. We

a pan sauce, put it on the fire and boil down.

serve the pastry with hot sauce .... delicious.

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Ingredients: 200 gr
. greaves
1 large sheet of puff
1 heaping tablespoon lard at room temperature.
sugar pine nuts (optional)

Preparation: Grind
greaves until they are of small size granules.
Roll out the dough with a rolling pin to obtain a thin film. Click
of Abundant with a fork.
Spread entire surface with lard.
Sprinkle with sugar and putting up a homogeneous layer of pork rinds.

Fold in half and pass over the roller to flatten it.
Spread remaining cracklings over top and sprinkle with plenty of sugar, add the pine nuts and pass over the roller pressing lightly. Bake at 200 º until we see who has caught a golden color.

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The other day the language teacher of my son asked them to take a recipe. Each one was that he liked or knew how to prepare. His teacher also gave his own that was nothing more and nothing less than these soldiers so funny.

When he got home, Rodrigo, I asked if he would prepare for dinner and ... of course, so would save me having to cook.
As is greater, has thirteen years, there was nothing to help. The cooked eggs, peeled, prepared the soldiers and mounted in this spectacular golf course greens, peas, carrots, pickles, corn, and its lake of sauce.




WANTED:

- A boiled egg per person.
- piquillo peppers and serrano ham or york, if we do not like peppers.
- pitted olives.
- black peppercorns.
- An envelope of prepared salad.
- Pickles.
- Peas.
- Corn.
- Mayonnaise.
- Ketchup.
- A little white wine.
- toothpicks.

WE DO:

Boil the eggs, let them cool and peel. We cut the top and bottom of the egg to remain standing and also able to choose between the two for our soldier hat.

Once the soldier is standing in a toothpick prick an olive, which we will put two black peppercorns for eyes, and the piece of cooked egg that we chosen as a hat.

On the shoulders of the soldier put the red pepper or a piece of sliced \u200b\u200bham as a cape and punctured both the layer and the olive and the hat on the soldier's body.

already have our first soldier!.

To prepare the field. Extend the lettuce on a platter and garnish with peas, cucumbers and corn. Prepared with mayonnaise, ketchup and a little white wine and pink sauce incorporated into our field like a small pond.

Finally put the soldiers and We finished our meal.

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advantage is Lent came time to draw from oblivion those recipes that we only train on the eve of Easter, as the case of this delicious rice cod.

The recipe is from a book published by Caja Duero in 98 and called traditional cuisine. Castilla y León, Extremadura. is a book that I have had for many years and they gave me my husband's aunts.

is a simple recipe that certainly should be prepared in an earthenware pot, the flavor and aroma are different from when it is cooked in an aluminum pan.

WANTED:

- 300 gr. of rice.

- 250 gr. cod.

- A pepper.

- 250 gr. small potatoes.

- 150 gr. peas. They can be canned.

- Two tomatoes.

- Olive oil.

- An onion.

- A clove of garlic.

- Paprika.

- Salt

- Saffron.

- Water.

WE DO:

We cod soaked the day before and desalinate changing the water several times. Once desalted stamped it and remove skin and bones.

chop the onion and garlic and cut the pepper into thin strips.

Peel and cut potatoes into small pieces and chop the tomatoes well.

In a large casserole with a little oil fry the onion and garlic, then add the pepper and shredded fish.

We left a little in the pot stirring constantly to catch the flavor and prevent sticking.

Add the potatoes and tomatoes and sauté everything well, add a teaspoon of paprika and add the water.

When the water starts to boil, add the rice, peas, salt and some saffron.

Stir everything well for the rice to take the taste of the sauce and cook until the rice is ready.

let stand and serve.

Hope you like it as much as me.

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A garrison really delicious and addictive!

Clean the artichokes by removing the top and bottom, and remove the tough outer leaves.

Cut with a slicer or a mandoline sliced \u200b\u200bas thinly as possible. Go
putting them in a bowl and sprinkle with flour.
Heat a pan with olive oil. When we go hot frying in small quantities and retire to a colander to release the excess oil. Salt and ready to enjoy!